Banana Pudding Poke Cake

Step 1

Preheat your oven to 350 °F (177 °C) and prepare a 9x13-inch cake pan by spraying generously with non-stick spray and set aside.

Step 2

In a large mixing bowl, add the eggs, sour cream, milk, vegetable oil, and vanilla and whisk to combine.

Step 3

Add in the cake mix and whisk until there are no dry spots remaining.

Step 4

Pour the batter into the prepared pan and tap on the counter a few times to remove any air bubbles.

Step 5

Bake according to package instructions, approximately 25-30 minutes or until a toothpick inserted in the center comes out clean.

Step 6

Allow the cake to cool for about 10 minutes on a wire rack then use the end of a wooden spoon (or whatever else you have readily available) to poke holes all over the cake.

Step 7

Combine the pudding mix and 1 ½ cups of milk into a small bowl and whisk until slightly thickened. Pour over the cake and make sure to get as much as possible in each of the holes. Spread the remaining evenly over the cake.

Step 8

Refrigerate for at least 1 hour.

Step 9

Once the pudding has set. Top with dulce de leche (you may need to warm it slightly in the microwave until it is a spreadable consistency) or caramel sauce. Spread evenly over the cake and refrigerate for 10-15 minutes.

Step 10

Top with whipped cream, sliced bananas, and crushed Nilla Wafers.

Step 11

Cut and serve.

Step 12

Place any leftovers in an airtight container and place in the refrigerator for up to three days.